Blending with the Boss - Stollar · Foreword by Heston Blumenthal How texture influences taste. 6 Green Smoothies It ain’t easy blending green. 12 Smoother Smoothies Microbubbles

Blending with the Boss™Appliance Science & Recipes

Foreword by Heston Blumenthal

5Foreword by Heston Blumenthal

How texture influences taste.

6Green Smoothies

It ain’t easy blending green.

12Smoother Smoothies

Microbubbles are the secret.

18Souper Hot

Let off some steam!

26Magical MillingDon’t lose your cool.

36Sweet SensationsNo surprises inside.

42Nutty Butters & Milks

Release the goodness.

48Get Saucy

Oil and water don’t mix. Or do they?

56Exotic Spices & Pastes

Freshness is everything.

64Double DippingTo stir or not to stir?

70Dangerously Healthy Cocktails

Shaken and stirred.

This page is 150 microns thick.

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Imagine being able to make sweeter, creamier tasting smoothies without adding any additional sugar or fat, or creating the sweetest of sorbets purely from frozen fruit. There is a magical part of blending that can make all that possible: the particle size of the blended ingredients.Particle size is critical in how we perceive not just the texture, but also the taste of food. The way our tastebuds perceive salt, sugar, creaminess, fattiness, and aftertaste of the same ingredients, changes when we alter a food’s particle size.In a lab, particle size is measured in microns, where 1 micron is a millionth of a metre. In food terms, when making chocolate for instance, confectioners try to ensure that each chocolate particle is less than 2� microns. Above that, the particles are detectable to the tongue, and the chocolate just doesn’t taste as creamy.Yet in every day cooking, I tend to find that some recipes focus more on the taste combinations of the individual ingredients, rather than on their final texture, even though the texture can be every bit as important to how we perceive taste.Just to demonstrate the impact that particle size can have, here’s a simple experiment you can easily do in your own home. Compare a blind taste test of granulated white sugar against the experience of tasting pure icing sugar (with no added starch). Granulated white sugar is grainy at first, and has a lot less initial taste than icing sugar. As it dissolves it forms a heavier, caramel kind of aftertaste.The flavour of icing sugar explodes on the tongue immediately, tasting sharper, sweeter and thinner. But they are exactly the same thing, it’s just that one is ground finer than the other. So this is texture that is impacting the flavour.

Granulated white sugar has a particle size of about �00 microns, meaning each particle is easily detectable to the tongue. Pure icing sugar (or confectioner’s sugar) is exactly the same chemical structure, that’s been ground and sifted to an average particle size of around 10 microns. That’s about �0 times smaller than regular sugar. And we perceive the same ingredient as two completely different things, purely because of a change in its particle size.The same thing happens to the taste of many foods. Blenders were designed to mix an array of ingredients into smaller particles, but just like sugar, how small those particles become has a huge difference on the taste and texture of the finished product. And when it comes to blending, for most things, the finer the result the better.The Boss™ pulverises virtually any combination of ingredients to create a noticeably smoother mouthfeel, no matter what the recipe. The combination of so much power with a blade system that can produce such fine particles opens up a new world of recipe opportunities not thought possible in a blender until now. From green smoothies to hot soup, from sorbets to hummus, and from nut butter to flour, we have put together a creative and tantalising mix of recipes, along with some useful insights into ingredients and how to get the most out of them.Hope you like them as much as I do.

Single sugar grain

500 microns 10 microns

Icing sugar grains

How texture influences taste.By Heston Blumenthal

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Green Smoothies

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It ain’t easy blending green.

Cooler zone

Hotter zone Even temperature

Other blender the Boss™

‘Green smoothie’ has become one of the hottest buzz words of the 21st century (thus far). The common perception is that green smoothies are loaded with nutrients because, unlike some alternative health drinks, they use whole ingredients, meaning you capture all of the fibre and nutrition. Makes sense right? Unfortunately, there’s a lot more science to green smoothies than you’d first think and, if prepared with the wrong equipment, your green smoothie may not be nearly as nutritious as you may have hoped. Put simply, the science of green smoothies comes down to two critical factors; particle size, and nutrient preservation.Particle size is thought to be important, not just because it makes smoothies taste better, but because breaking through the tough cellulose walls of green smoothie ingredients is thought to help make nutrients more bio-available. In fact, many nutritionists believe that the finer the particles, the more easily the nutrients are absorbed into the body during digestion. So creating a super fine particle size in a green smoothie could make a significant difference to the health benefits of the beverage, and particle size from blender to blender can vary immensely.

And yes, believe it or not, by using the wrong equipment, this destruction can be significant, even in 60 seconds or less.We’ve observed nutrient destruction to occur most dramatically when heat becomes focused on one part of the mix, starting a reaction of nutrient degradation that is hard to stop. Spreading heat more evenly to reduce heat ‘spikes’ yields significantly more nutrition. So the secret to the ultimate green smoothie is to find a blending system that creates super fine particles, but does so while keeping the nutrients intact. And this… ain’t easy.Many high powered blenders use a motion that spins and slowly spirals ingredients down into the blade area.This means that ingredients at the bottom of the jug can undergo intense processing waiting for the spiralling action to take hold. And often these ingredients at the bottom get very hot, as they are exposed to intense friction, much greater than the more insulated ingredients above.But the Boss™ uses a unique and aggressive folding motion. Three central blades grab and pull ingredients down, while three large sweeping blades pulverise ingredients into tiny particles quickly. These sweeping blades are curved like the base, which together act to quickly push the pulverised ingredients upwards, into cooler air, before they become over heated. This aggressive folding action spreads heat evenly throughout the mix rather than focussing intense heat in one area.The result is a particle size that’s as fine as any we’ve found, to help aid absorption, together with a high nutrient yield achieved through a more efficient blending action that folds the ingredients to avoid excessive, nutrient-damaging heat.Who said you can’t have the best of both worlds?

Surely the answer sounds simple then. Use a blender that creates finer particles? If only it were that easy. Ironically, the quest to achieve finer particles can cause significant destruction to the very nutrients you’re aiming to absorb. This Catch 22 exists because the combination of aeration and the intense heat often produced by creating super fine particles can kill nutrients found in the raw ingredients.

Typical Domestic Blender20%particles under 200 microns

The Boss™80%particles under 200 microns

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Triple Green Smoothie1 Prep10minutes

2 Makes1.1L/Serves4

1 green apple, quartered, cored 1 Lebanese cucumber, roughly chopped 30g (⅔ cup) baby spinach 20g (½ cup) kale leaves, stems removed, roughly chopped 1 banana, peeled, halved 2 celery sticks, halved ¼ lemon, peeled, seeds removed 500ml (2 cups) chilled coconut water

1. Placeingredientsintoblenderjugandsecurelid.3 GREEN SMOOTHIEuntilprogramfinishes.

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Tropical Green Smoothie1 Prep5minutes

2 Makes900ml/Serves4

250g pineapple, peeled, roughly chopped 160g (1¼ cups) frozen chopped mango 60g (1¼ cups) kale leaves, stems removed, roughly

chopped 4 ice cubes 250ml (1 cup) chilled coconut water 2 tablespoons raw almonds

1. Placeingredientsintoblenderjugandsecurelid.3 GREEN SMOOTHIE untilprogramfinishes.

Zesty Green Smoothie1 Prep10minutes


1 small lime, peeled, seeds removed 1 green kiwi fruit, peeled 1 Lebanese cucumber, roughly chopped 6 ice cubes 375ml (1½ cups) chilled coconut water 60g kale leaves, stems removed, roughly chopped 1 pear, quartered, cored

1. Placeingredientsintoblenderjugandsecurelid.3 GREEN SMOOTHIEuntilprogramfinishes.

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Green Smoothie Blast1 Prep10minutes

2 Makes1.5L/Serves4

1 navel orange, peeled, halved, seeds removed 1 apple, quartered, cored 1 small Lebanese cucumber, roughly chopped 150g green seedless grapes 6 ice cubes 50g (2 cups) baby spinach leaves 330ml (1⅓ cups) chilled coconut water


Beetroot & Ginger Green Smoothie1 Prep15minutes

2 Makes1.5L/Serves4

2 medium beetroot (250g), peeled, cut into 2cm pieces 150g (1 cup) seedless red or green grapes 50g (2 cups) baby spinach leaves 2cm piece ginger, peeled, roughly chopped ½ lemon, peeled, seeds removed ½ orange, peeled, seeds removed 16 fresh mint leaves 10 ice cubes 375ml (1½ cups) organic cloudy apple juice, chilled


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Pomegranate Berry Green Smoothie1 Prep5minutes

2 Makes750ml

125g (1 cup) frozen mixed berries 50g (2 cups) baby spinach leaves 1 banana, halved 130g (½ cup) natural yogurt or coconut milk yogurt

alternative 250ml (1 cup) chilled pomegranate juice


Green Orange & Mango Smoothie1 Prep5minutes

2 Makes1.2L/Serves4

2 large oranges (650g), peeled, halved, seeds removed 5 Tuscan cabbage leaves, halved (cavalo nero) 1 avocado, peeled, halved, seeded 125g (1 cup) frozen chopped mango 625ml (2½ cups) chilled coconut water


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Smoother Smoothies

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Microbubbles are the secret.

Dairy is a common ingredient in most smoothies and milkshakes, with many recipes calling for popular ingredients like milk, yogurt and ice cream. When whipped very quickly, the fats in dairy ingredients are able to suspend air pockets as bubbles. And just as the particle size of solid ingredients affects the taste profile, the size of bubbles also has a significant impact on the taste and texture of drinks. Tiny air bubbles can suspend aromatic flavour molecules and stimulate taste buds to enhance the way we perceive taste.As any three year old with a straw and a glass of milk can tell you, it’s possible to create large air bubbles that sit on top of dairy. The tongue detects these large bubbles separately from the mix. The experience is a mouthful of air followed by a flat beverage. These bubbles also pop quickly, meaning you have to drink fast to enjoy them while they last.Smaller ‘microbubbles’ are so tiny they can integrate throughout the liquid, suspending evenly to make smoothies taste creamier and lighter. Microbubbles are smaller than a millimetre and look just like thicker milk, but they create the silkiest and creamiest textures.

But there are two difficulties in creating microbubbles. The first is that the ingredients need to be mixed in a way that will suspend air evenly throughout the mix. The second issue happens when ice and frozen fruit combine with liquid, causing the temperature to drop. An air pocket can form above the blades, like an igloo, allowing the blades to spin freely with frozen unblended ingredients stuck above. This often creates a need to intervene by either inserting a spatula or paddle while blending, or the need to stop multiple times to shake the jug to loosen the ingredients.The Boss™’ ProKinetix motion creates an aggressive whipping action that circulates liquids rapidly up and around the jug. This unique circulation, together with the high speed blades, helps integrate air and liquid together to form a microbubble structure throughout. The Boss™ also has a onetouch Smoothie function with a soft start to pull ingredients down into the blades and help prevent an initial igloo forming. It then uses a combination of speeds with bursts of high power to maximise the microbubble texture while continuing to minimise the formation of igloos.

Milkshakes Smoothies

Microbubbles

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Mango, Vanilla & Chia Smoothie1 Prep10minutes

2 Makes1L/Serves4

350g frozen chopped mango 190g (⅔ cup) reduced fat vanilla yogurt or coconut milk

yoghurt alternative 2 tablespoons white chia seeds 500ml (2 cups) chilled milk, almond, rice or soy milk

1. Placeingredientsintoblenderjugandsecurelid.3 SMOOTHIE untilprogramfinishes.

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Superfood Shake1 Prep15minutes

2 Makes1.3L/Serves4

85g (½ cup) blanched almonds 300g frozen blueberries 4 teaspoons raw maca powder ⅓ cup fresh young coconut flesh, chopped 600ml chilled coconut water

1. Placeingredientsintoblenderjugandsecurelid.3 SMOOTHIEuntilprogramfinishes.

Tip: rawmacapowderisavailablefromhealthfoodstores.

Raspberry, Pear & Vanilla Smoothie1 Prep5minutes

2 Makes1L/Serves4

280g (1 cup) reduced fat vanilla yogurt2 pears, quartered, cored1 ripe banana, peeled, halved150g frozen raspberries125ml (½ cup) reduced fat milk


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Breakfast Smoothie1 Prep10minutes


6 dates, pitted, halved 2 tablespoons white chia seeds 65g (⅓ cup) oat bran 1½ tablespoons maple syrup or honey 140g (½ cup) reduced fat Greek yoghurt or coconut milk

yoghurt alternative 500ml (2 cups) chilled milk, almond milk or soy milk 2 ripe bananas, peeled, roughly chopped

1. Placeingredientsintoblenderjugandsecurelid.3 SMOOTHIE untilprogramfinishes,usingtamperforthefirst

20seconds.

Berry Mint Smoothie1 Prep5minutes

2 Makes1L/Serves4

350g frozen mixed berries 500ml (2 cups) almond milk 70g (¼ cup) natural yogurt or coconut milk yogurt

alternative 2 tablespoons agave or maple syrup or raw honey 16 mint leaves


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Summer Peach Shake1 Prep10minutes

2 Makes1.2L/Serves4

4 fresh ripe peaches (550g), stone removed, sliced 500ml (2 cups) chilled milk, unsweetened almond or soy

milk 140g (½ cup) natural Greek yogurt 1 teaspoon ground cinnamon 6 ice cubes 1½ teaspoons vanilla extract ¼ cup honey


Cookies ‘n’ Cream Shake1 Prep5minutes


10 Oreo cookies, halved 500ml (2 cups) chilled milk 260g (2 cups) vanilla ice cream

1. Place4cookiesintoblenderjugandsecurelid.3 PULSE 4timesoruntilroughlycrushed,transfertoabowland

setaside.2. Addremainingcookies,milkandicecreamtoblenderjugand

securelid.3 SMOOTHIE untilprogramfinishes.

Serve: pourintochilledglassesandsprinklewithreservedcookiecrumbs.

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Souper Hot

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Let off some steam!

A powerful blender can pulverise a variety of ingredients in a minute or less. The high speeds and collisions of the ingredients creates friction, and this friction can create quite a lot of heat. A powerful blender on high speed, for example, can heat liquid by as much as 1�°C in just one minute.The Boss™ uses the friction created during the hot soup function to turn cold ingredients into heated soup in around 6 minutes. But, as well as heating soups in a blender, some chefs like to blend already cooked soup just before serving to either combine additional ingredients, or to aerate the liquid and create a creamier texture. But beware! In most blenders, blending hot liquids is fraught with danger.As ingredients rise in temperature, they start to release their water content in the form of steam, from �0°C and above. Water expands by an incredible 1600 times when it turns to steam, meaning that just 1 teaspoon of water will evaporate to become over 8 litres of steam. If this temperature rise happens slowly, it is usually reasonably safe. But when you blend hot soup, the cold air inside the blender is pushed into the ingredients almost instantaneously and the change of pressure is intense. If this steam has nowhere to escape, pressure will rise to an explosive point very quickly.

This is one of the causes for blender lids popping off when blending hot ingredients. This dangerous explosion of hot ingredients means that regular blenders can’t usually be used safely, either for heating, or for aerating soup. So the Boss™ has been designed with a tightly sealed and vented lid, to hold the lid in place under pressure, and to allow steam to escape progressively while blending without allowing liquids to splash out. Not only that, but the Soup program uses a soft start to avoid creating any sudden bursts of hot liquid, as well as a gentle stir at the end of the cycle to help fold in any steam bubbles that may have formed. This means you can safely create soups from cold to hot, or from cooked ingredients.Remember that it’s best to allow the ingredients to cool well below boiling point and never fill the blender above the 1.2 litre mark on the blender jug when blending hot liquids.

Steamy pressure explosion Safe steam vent lid

Other blender the Boss™

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Pea & Mint Soup1 Prep10minutes/Cook6minutes

2 Makes1L/Serves4

420g (3 cups) frozen green peas 2 green onions, roughly chopped 500ml (2 cups) vegetable stock, at room temperature 20g (¾ cup) fresh mint leaves Salt and freshly ground pepper, to taste Greek style unsweetened yogurt, to serve Extra fresh mint leaves, to serve

1. Placepeasinalargeheatproofbowl.Coverwithboilingwater.Standfor5minutesoruntilthawedanddrain.

2. Placepeas,greenonionandstockintoblenderjugandsecurelid.

3 SOUP untilprogramfinishes.3. Addmintleavesandsecurelid.

4 PUREE30secondsoruntilcombined,seasontotastewithsaltandpepper.Serve: divideamongservingbowls,dollopwithyogurtandgarnishwithextramintleaves.Tip: wehaveusedshelfstableUHTstocksinoursouprecipes.Ifusingfreshstock,stockmustbeheatedtoboilingpointfor1–2minutes,andthenallowedtocooluntilthereisnovisiblesteambeforeblending.

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Tom Kha Gai1 Prep10minutes/Cook6minutes

2 Makes1L/Serves4

500ml (2 cups) chicken stock, at room temperature 400ml can coconut milk 1 lemongrass stalk, pale section only, roughly chopped 2½ cm piece galangal, peeled, thinly sliced 4 kaffir lime leaves 5 coriander roots, scrubbed clean 2 long red chillies, seeds removed, plus 1 extra, thinly sliced to garnish 1 tablespoon finely grated palm sugar 2 tablespoons fresh lime juice 2 tablespoons fish sauce 2 cooked skinless chicken breast fillets, shredded 2 Asian red shallots, thinly sliced 1 cup coarsely chopped fresh coriander leaves Lime wedges, to serve

1. Placestock,coconutmilk,lemongrass,galangal,kaffirlimeleaves,corianderrootsandchilliesintoblenderjugandsecurelid.

3 SOUP untilprogramfinishes.2. Addpalmsugar,limejuice,fishsauceandsecurelid.

4 BLEND 30secondsoruntilcombined.Serve: dividechickenamongservingbowlsandladleoversoup.Topwithshallots,corianderleavesandextrachilli.Tip: wehaveusedshelfstableUHTstocksinoursouprecipes.Ifusingfreshstock,stockmustbeheatedtoboilingpointfor1–2minutes,andthenallowedtocooluntilthereisnovisiblesteambeforeblending.

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Roasted Tomato & Capsicum Soup with Salsa Verde1 Prep10minutes/Cook55minutes

2 Makes1L/Serves4

6 Roma tomatoes, halved lengthwise 1 red capsicum, seeds removed, thickly sliced 1 brown onion, cut into wedges 3 cloves garlic, peeled 2 tablespoons olive oil 500ml (2 cups) vegetable stock, at room temperature 2 teaspoons tomato paste 50g (¼ cup) fresh basil leaves, plus extra to garnish Salt and freshly ground black pepper, to taste Salsa verde, to serve

1. Preheatovento200°Cnofan(180°Cfan-forced).Linealargebakingtraywithnon-stickbakingpaper.

2. Placetomatoes,capsicum,onionandgarlicontotray.Drizzlewitholiveoilandseasonwithsaltandpepper.Tosslightlytocoat.Roastfor40–45minutes,oruntilgoldenbrownandsoftened.Setasidetocoolfor5minutes.

3. Usingtongs,transferroastedvegetablesintoblenderjug.Addstockandtomatopasteandsecurelid.

3 SOUP untilprogramfinishes.4. Addbasil,seasontotastewithsaltandpepperandsecurelid.

4 PUREE 30seconds.Serve:dividesoupamongservingbowls,drizzlesalsaverdeoversoupandgarnishwithbasilleaves.Tip: wehaveusedshelfstableUHTstocksinoursouprecipes.Ifusingfreshstock,stockmustbeheatedtoboilingpointfor1–2minutes,andthenallowedtocooluntilthereisnovisiblesteambeforeblending.

Salsa Verde1 Prep10minutes

2 Makes1½cups

7 drained anchovy fillets 35g (1½ cups) firmly packed fresh flat leaf parsley 2 tablespoons drained baby capers 2 tablespoons fresh lemon juice 100ml olive oil

1. Placeanchovyfillets,parsley,capers,lemonjuiceandoilintotheblenderjugandsecurelid.

4 CHOP 30–40secondsoruntilcombined.Storage: transfertoaclean,airtightcontainer.Storeinthefridgeforupto3days.Tip: serveonsoupsorservewithgrilledorpan-friedmeats,poultryorseafoodorroastedvegetables.Mixsomesalsaverdewithlemonjuiceormayonnaiseasadressingforpotatosalad.

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1 tablespoon organic coconut oil 5 tablespoons Thai Red Curry Paste (see page 62) 1.5kg butternut pumpkin, peeled, seeded, cut into 4cm

pieces 1L chicken stock 400ml can coconut milk 1 tablespoon fish sauce, or more to taste Thinly shredded kaffir lime leaves, chilli flakes and

chopped roasted cashews, to garnish Lime wedges, to serve

1. Heatcoconutoilinalargesaucepanovermediumheat.Addthecurrypasteandcook,stirring,for2–3minutesoruntilfragrant.

2. Addpumpkinandstock.Increaseheattohighandbringtotheboil.Reduceheattomediumlowandsimmerfor20minutesoruntilpumpkinistender.Allowtocooluntilthereisnovisiblesteam.

3. Reserve½cupcoconutmilkandsetaside.Addremainingcoconutmilktothepumpkinmixture.Transferathirdofthepumpkinsoupmixturetotheblenderjugandsecurelid.

4 BLEND 10–15secondsoruntilsmoothandtransfertoabowl.Repeatwithremainingpumpkinmixture.

4. Returnpumpkinmixturebacktosaucepan.Heatgentlyovermediumheatuntilhot.Addfishsauceandstiruntilcombined.Ifadditionalseasoningisneeded,increasefishsauceby1–2teaspoonsatatime.Serve: dividesoupamongservingbowls.Drizzlewithreservedcoconutmilk.Garnishwithkaffirlimeleaves,chilliflakesandcashews.Servewithlimewedges.

Thai Spiced Butternut Pumpkin Soup1 Prep10minutes/Cook35minutes

2 Makes1.5L/Serves6

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1 small onion, halved 2 cloves garlic 3 tablespoons vegetable oil 2 teaspoons Mexican chilli powder 1 teaspoon ground cumin 1 tablespoon tomato paste 400g can diced tomatoes 500ml (2 cups) vegetable stock, at room temperature 1 celery stick, roughly chopped ½ teaspoon dried oregano leaves 420g can red kidney beans, rinsed, drained 3 × 10cm-diameter corn tortillas, cut into ½cm thin strips 1 avocado, sliced 1 – 2 corn cobs, husk removed, blanched, kernels reserved 25g (¾ cup) fresh coriander leaves 2 tablespoons fresh lime juice Salt and freshly ground black pepper, to taste

1. Placeonionandgarlicintoblenderjugandsecurelid.4 CHOP10secondsoruntilroughlychopped.

2. Heat1tablespoonoilinafryingpanovermediumheat.Addonionmixture,Mexicanchillipowderandcumin.Cook,stirring,for3minutesoruntilonionhassoftened.Addtomatopasteandcook,stirring,for1minute.Transfertoblenderjug.

3. Addtomatoes,stock,celeryandoreganotoblenderjugandsecurelid.

3 SOUPuntilprogramfinishes.4. Reserve½cupkidneybeans.Addremainingkidneybeansto

blenderjugandsecurelid.4 MILL2minutes,seasonwithsaltandpepper.

5. Meanwhileheatremainingoilinalargenon-stickfryingpanovermedium-highheat.Addhalfthetortillas.Cook,turning,for2minutesoruntilgoldenandcrisp.Transfertoaplatelinedwithpapertowel.Repeatwithremainingtortillapieces,reheatingpanbetweenbatches.

6. Combinereservedkidneybeans,avocado,cornkernels,corianderandlimejuiceinabowl.Seasonwithsaltandpepper.Serve: dividesoupamongservingbowls,topwithavocadomixtureandtortillastrips.

Speedy Tortilla Soup1 Prep10minutes/Cook15minutes

2 Makes1L/Serves4

Magical Milling

27

Don’t lose your cool.

Super powered blenders can pulverise ingredients without adding liquid, including milling flours and seeds. Commercial blenders typically have flat bottomed jugs and this means that particles at the bottom of the jug can rebound several times between the base and the blades, getting hot before the ingredients on top even start being blended. So by the time all the ingredients have been milled properly, some parts of the mix can become very hot indeed.This heat starts to release the volatile oils found in the inner layers of grains, causing the flour to clump together. The inner layers of grain are where the nutrients are found, so clumping is often a sign that the delicate, nutritious oils are evaporating.

The Boss™ keeps ingredients cooler when milling because the curved shape of the ProKinetix blades and bowl circulates ingredients up and away from the blades quickly. This allows dry ingredients to circulate with the cooler air above and prevent overheating. This unique action spreads heat evenly and can still create enough heat when needed, like making hot soups, but transfers a lot less heat when blending drier ingredients like flour.From milling whole grain flours, bread mixes, gluten free flours, to seed mixes, the Boss™ helps you keep your cool.

ProKinetix’s aggressive folding action gives flour particles time to cool throughout the mix and distributes heat evenly as opposed to concentrating it in one place

Cooler

Hotter

Flour particles circulate to disperse heat from milling friction

2�

360g medium grain white rice 200g brown rice 160g dried skim milk powder 210g gluten free 100% cornflour 170g organic tapioca flour 40g organic potato flour 20g xanthan gum

1. Placewhitericeintoblenderjugandsecurelid.4 MILL 1½–2minutesoruntilfinelyground.Usespatulato

transferallflourfromjugintoabowl.2. Placebrownriceintoblenderjugandsecurelid.

4 MILL 1½–2minutesoruntilfinelyground.Usespatulatotransferallflourfromjugandaddtoriceflour.

3. Placemilkpowderintoblenderjugandsecurelid.4 MILL 30secondsoruntilfinelygroundandaddtoriceflour

mixture.4. Addremainingingredientstoriceflourmixture.Usingafork,

stirmixtureuntilevenlycombined.Storage: transfertoaclean,airtightcontainer.Storeinthefridgeforupto2months.Tip: useasacupforcupreplacementforplainflourinrecipes.

Gluten Free Flour Mix1 Prep10minutes

2 Makes1kg

2�

275g (2 cups) gluten free flour mix 1 tablespoon dried yeast 1 teaspoon sugar ¾ teaspoon salt 160ml warm water 60ml (¼ cup) extra virgin olive oil, plus extra for drizzling

1. Placeflour,yeast,sugarandsaltintoblenderjugandsecurelid.

3 PULSE 5timesoruntilcombinedandaholeformsinthecentre.

2. Pourwaterandoilintoblenderjugandsecurelid.4 MILL 1second.Scrapedownthemixturefromtheside,pulling

itawayfromtheedgeofthecontainerandintothecentreofthemixtureandsecurelid.

3 PULSE 10times.Scrapedownsidesandrepeat5timesoruntildoughformsaballandissoft.

3 PULSE 5timestoassistwithliftingthedoughofftheblades.3. Lightlyflourworksurfacewithglutenfreeflourmix.Carefully

scrapeoutdoughontoworksurface.Kneadfor30secondsoruntilasmoothdoughforms.Transfertoabowl.Drizzlewitholiveoil.Tosslightlytocoverdoughwithoil.Coverwithplasticwrapandateatowel.Setasideinawarmplacefor45minutesoruntildoubledinsize.Tip to make pizza: preheatovento220°Cnofan(200°Cfan-forced).Lightlyflourworkingsurfacewithglutenfreeflourmix.Rolldoughtoapprox.26cmdiameterround.Placeontoagreasedroundpizzatray.Rolledgesintoformthecrust.Brushedgeswithalittleoil.Bakefor5–7minutesoruntillightlygolden.Topwithpizzasauce,yourfavouritetoppingsandcheese.Bakeforafurther7–8minutesoruntilbaseiscrispandgoldenandcheeseisgoldenbrown.

Gluten Free Pizza Dough1 Prep10minutesplus45minutesrisingtime/Cook20minutes

2 Makes1×26cmpizza

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Gluten Free Pasta Dough1 Prep20minutes/Cook10minutes

2 Serves2

150g (¾ cup) brown rice 150g (¾ cup) dried chickpeas 1 cup tapioca flour 1½ teaspoons xanthan gum 2 eggs 1 tablespoon olive oil Pinch salt 1 – 2 tablespoons water

1. Placericeandchickpeasintoblenderjugandsecurelid.4 MILL 2minutesoruntilfinelygroundintoflour.

2. Place1cupriceflourmixtureintoabowl.Addtapiocaflourandxanthangumandstirtocombine.Createawellinthecentreofthericeflourmixture.Crackeggsintothecentre.Addoilandapinchofsalt.Stirthemixturetogetherfromthecentreslowlypullingintheflourfromtheedgesuntilcombined.Ifdoughhasnotcombined,add1–2tablespoonswater,asrequired,untilcombined.Kneadthedoughuntilitformsasmoothballandisnolongersticky.

3. Lightlyflourtheworksurfacewithsomeoftheremainingchickpeaflourmixture.Rolloutdoughuntil2mmthick.Cutintothinstrips.Sprinklesomeoftheremainingchickpeaflourmixtureontoacleandryteatowel.Placepastaonteatowelandsetasidefor5–10minutesoruntillightlydried.

4. Cook,inbatches,inalargesaucepanofsaltedboilingwaterfor5–7minutesoruntilaldente.Serve: withyourfavouritepestoorpastasauce.

Wholewheat Bread1 Prep10minutesplus1hourtorise/Cook40minutes

2 Makes1loaf

660g (3 cups) whole wheat grains 2½ teaspoons dried yeast 40g softened butter 310ml (1¼ cups) warm water 2 teaspoons salt 2 teaspoons honey

1. Preheatovento200°Cnofan(180°Cfan-forced).Lightlygreasea21cm×11cm×6.5cmloafpan.

2. Placewheatintoblenderjugandsecurelid.4 MILL 1½–2minutesoruntilfinelygroundintoflour.

3. Usinganelectricmixer,fittedwithadoughhook,combine2cupsofthewholewheatflour,yeast,butter,water,saltandhoney.Mixatamediumspeedfor4minutes.Addmorewholewheatflour(upto¾cup),asneeded,untildoughpullsawayfromsidesofthebowl.Continuekneading,intheelectricmixer,for2minutes.

4. Placedoughintoalightlygreasedbowl.Looselycoverwithplasticfoodwrap.Setasidefor20minutesinawarm,draft-freeplaceoruntildoubledinsize.

5. Punchdowndoughandshapeintoalogtofitintopreparedpan.Coverlooselywithlightlygreasedplasticfoodwrap.Setasideinawarmdraft-freeplacefor30–40minutesoruntilwellrisen.

6. Bakefor30–40minutesoruntilcookedandgoldenbrown.Removefrompanandtransfertoawireracktocool.

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Linseed, Sunflower & Almond Meal (LSA Meal)1 Prep5minutes

2 Makes3½cups

240g (1½ cups) linseeds 140g (1 cup) sunflower seeds 85g (½ cup) raw (natural) almonds

1. Placeingredientsintoblenderjugandsecurelid.4 MILL 30secondsoruntilfinelygroundintoameal.

Storage: transfertoanairtightcontainer.Storeinthefridgeforupto3months.Nutrition insight: LSAisrichinessentialnutrientsincludingprotein,omega-3fats,fibre,vitaminsE,D,B1,B2,B5andmineralssuchascalcium,zincandmagnesium.Tip: addsomeLSAtoyourfavouritesmoothies,muesliorotherbreakfastcereals,yogurtandmuffin,cakeorcookiemixtures.

Chewy Oat, Pepita & LSA Cookies1 Prep20minutes/Cook20minutes

2 Makes28

150g (1 cup) pepita seeds 150g (1 cup) plain flour 3 teaspoons ground ginger 90g (1 cup) wholegrain rolled oats 150g (¾ cup) raw caster sugar 40g (½ cup) desiccated coconut 55g (½ cup) LSA meal 170g unsalted butter, chopped 60ml (¼ cup) golden syrup 1½ teaspoons bicarbonate of soda 1 tablespoon boiling water

1. Preheatovento180°Cnofan(160°Cfan-forced).Linetwobakingtrayswithnon-stickbakingpaper.

2. Placepepitaseedsintoblenderjugandsecurelid.3 PULSE 4–5timesoruntilroughlychoppedandtransfertoa

largebowl.3. Siftflourandgingeroverpepitaseeds.Addoats,sugar,

coconutandLSAmeal.Stirtocombine.Makeawellinthecentre.

4. Placebutterandgoldensyrupinamicrowave-safebowl.Coverwithmicrowave-safeplasticfoodwrap.MicrowaveonHIGH(100%)for40secondsoruntilbutterhasmelted.Combinebicarbonateofsodaandboilingwaterinaheatproofbowl.Stirintobuttermixture.Pouroverflourmixtureandstiruntilcombined.

5. Formtablespoonsofcookiedoughmixtureintoballs.Placeontopreparedtrays,3cmapart.Usethebackofaspoontoflattencookiedoughslightly.Bakeforabout13minutes,swappingtrayshalfwayduringcooking,oruntilgolden.Setasideontraysfor5minutes.Transfertoawireracktocoolcompletely.

Buttermilk Cornbread1 Prep5minutes/Cook30minutes

2 Serves8

320g (1½ cups) popping corn kernels 2 teaspoons baking powder ½ teaspoon bicarbonate of soda 500ml (2 cups) buttermilk 100g (⅔ cup) plain flour 1 teaspoon sea salt 2 eggs, lightly whisked Butter, to serve

1. Preheatovento200°Cnofan(180°Cfan-forced).Greaseandlinebaseofa21cm×21cm×4cmcakepanwithnon-stickbakingpaper.

2. Placecornintoblenderjugandsecurelid.4 MILL2minutesoruntilfinelyground,usingscraper

occasionallytocirculatecorn.3. Addbakingpowder,bicarbonateofsoda,buttermilk,flour,salt

andeggsintoblenderjugandsecurelid.3 PULSE 4–5timesoruntiljustcombinedandpourinto

preparedpan.4. Bakefor25–30minutesoruntilgoldenbrownandwhena

skewerinsertedintothecentrecomesoutclean.Serve: warmwithbutterorwithyourfavouritesoupsorstews.

35

Buckwheat, Spelt & Apple Cake1 Prep20minutes/Cook45minutes

2 Serves8

150g spelt flakes 200g raw buckwheat 165g caster sugar 1 tablespoon baking powder 2 eggs 160ml reduced fat milk 125ml (½ cup) macadamia nut oil 90g apple sauce 1 teaspoon vanilla extract 2 green apples, peeled, cored, thinly sliced 2 tablespoons apricot jam, slightly warmed

1. Preheatovento170°Cnofan(150°Cfan-forced).Greaseandlinebaseofaround20cm(basemeasurement)cakepanwithnon-stickbakingpaper.

2. Placespeltflakesintoblenderjugandsecurelid.4 MILL 1minuteoruntilfinelygroundandtransfertoabowl.

3. Placebuckwheatintoblenderjugandsecurelid.4 MILL 1minuteoruntilfinelyground.Addtothespeltwiththe

sugarandbakingpowder.Stirtocombine.4. Placeeggs,milk,oil,applesauceandvanillaintoblenderjug

andsecurelid.3 PULSE 4timesoruntilwellblended.

5. Addbuckwheatflourmixturetoblenderjugandsecurelid.3 PULSE 6–7timesoruntilflourisblendedandspooninto

preparedpan.6. Arrangeappleslicesovertopofcakebatter.Bakefor45–55

minutesoruntilaskewerinsertedinthecentrecomesoutclean.Standinpanfor5minutes.Turnoutandtransfertoawirerack.Brushtopofcakewithjamwhilecakeisstillhot.Setasideuntilcooledcompletely.

3�

Sweet Sensations

37

No surprises inside.

Ice cream, sorbets, and other store bought desserts contain additives and are often high in sugar and fat. Names like mono-glyceride, aspartame, and propylene glycol (also used in antifreeze) don’t really belong in your dessert bowl. And numbers like polysorbate 80, tartrazine 102 or preservative 160B sound equally unappetising.We believe dessert can and should be natural, not a laboratory experiment. With the Boss™ and the right ingredients, there’s a world of indulgent treats just minutes away, all made with ingredients you choose, and… nothing else.

The Boss™ makes this possible with the power and speed to pulverise even rock hard frozen ingredients into a creamy and delicious consistency. Use the frozen dessert program to treat yourself to a healthy alternative, or just to stay on top of the additives in your diet.Remember that while the ProKinetix action is designed to minimise intervention, larger amounts of frozen fruit and ice without added liquid sometimes need a little help. The following recipes will benefit from using the Boss™’ frozen dessert tamper to help combine ingredients more quickly and evenly.

AspartameTartrazine 102Mono-glyceride

Preservative 160BPropylene glycolPolysorbate 80

FruitIce

Honey

Chemistry and additives Simply natural

vs.

3�

Peach, Passionfruit & Raspberry Yogurt Pops1 Prep5minutesplus6hourstofreeze

2 Makes10

700g (2½ cups) creamy vanilla yogurt 410g can peach slices in natural juice, drained 2 tablespoons passionfruit pulp (about 1 passionfruit) 150g (11⁄3 cups) fresh or thawed frozen raspberries 1 tablespoon caster sugar

1. Place1cupyogurt,peachesandpassionfruitintoblenderjugandsecurelid.

4 PUREE8secondsoruntilsmoothandtransfertoajug.2. Placeremainingyogurt,raspberriesandsugarinto

blenderjugandsecurelid.4 PUREE5secondsoruntilsmoothandtransfertoajug.

3. Dividepeachmixtureamong10×125mlcapacityice-popmouldsthentopwithraspberrymixture.

4. Placewoodenstickintocentreofeachmould.Placeintofreezerfor6hoursoruntilfirm.Tip: toremoveice-popsfrommoulds,dipmouldsquicklyintohotwaterandgentlypulltheice-pops.

3�

Chocolate Hazelnut & Banana Freeze1 Prep5minutes


160ml (⅔ cup) thickened cream 220g (⅔ cup) chocolate hazelnut spread 1 frozen banana, halved 350g (3 cups) ice cubes

1. Placeingredientsintoblenderjugandsecurelid.3 FROZEN DESSERT 40secondsoruntilcombinedand

smooth.Usetampertopressingredientsintotheblades.Serve: immediately.Storage: transfertoafreezer-safecontainerandfreezeforupto2weeks.

Banana, Pecan & Honey Frozen Yogurt1 Prep5minutes

2 Serves4

4 medium frozen bananas, quartered 2 tablespoons honey 1 teaspoon vanilla extract 140g (½ cup) Greek natural yogurt 70g (½ cup) pecan halves

1. Placeingredientsintoblenderjugandsecurelid.3 FROZEN DESSERT 40secondsoruntilcombinedand

smooth.Usetampertopressingredientsintotheblades.Serve: immediately.

40

Coconut, Mango & Lime Gelato1 Prep10minutes

2 Serves4

600g frozen mango pieces 1 lime, peeled, seeds removed, halved 20g (¼ cup) toasted shredded coconut, cooled, (optional) 125ml (½ cup) coconut milk, chilled 160g (½ cup) sweetened condensed milk, chilled

1. Placeingredientsintoblenderjugandsecurelid.3 FROZEN DESSERT 40secondsoruntilsmoothand

combined.Usetampertopressingredientsintotheblades.Serve: immediately.Storage: transfertoafreezer-safecontainerandfreezeforupto2weeks.

Blood Orange & Rockmelon Granita1 Prep15minutesplus8hourstofreeze

2 Serves4

1 rockmelon (1.4kg), peeled, seeds removed, chopped 200ml fresh blood orange juice (about 3 – 4 blood

oranges) 1 tablespoon fresh lemon juice 110g (½ cup) caster sugar

1. Placerockmelon,bloodorangejuice,lemonjuiceandsugarintoblenderjugandsecurelid.

4 PUREE 20secondsoruntilsmoothandsugarhasdissolved.2. Pourintoa21cm×21cmfreezer-safedish.Coverwithfoil.Place

inthefreezerandfreezefor8hours,orovernight,untilfirm.3. Usingafork,breakbloodorangemixtureintosmallpieces.

Serve: immediately.Storage: transfertoafreezer-safecontainerandfreezeforupto2weeks.

41

Watermelon, Strawberry and Mint Sorbet1 Prep10minutes


500g frozen strawberries 250g chilled seedless watermelon, peeled, chopped 2 small limes, peeled, halved, seeds removed 55g (¼ cup) sugar 5g (¼ cup) fresh mint leaves, chopped

1. Placeingredientsintoblenderjugandsecurelid.3 FROZEN DESSERT 20–30secondsoruntilcombinedand

smooth.Usetampertopressingredientsintotheblades.Serve: immediately.Storage: transfertoafreezer-safecontainerandfreezeforupto2weeks.

Lemon Sorbet1 Prep5minutes

2 Serves4–6

2 lemons (375g), peeled, halved, seeds removed 1 teaspoon finely grated lemon zest 75g (⅓ cup) caster sugar 520g (4 cups) ice cubes

1. Placeingredientsintoblenderjugandsecurelid.3 FROZEN DESSERT untilprogramfinishesandmixtureis

smoothandcombined.Usetampertopressingredientsintotheblades.Serve: immediately.Storage: transfertoafreezer-safecontainerandfreezeforupto2weeks.

42

Nutty Butters & Milks

43

Release the goodness.

Whole nuts and seeds are a great natural source of nutrition. They are rich in protein, B-vitamins, Omega 3 and fibre. Due to their oil and essential fatty acid content, it’s possible, if processed correctly, to transform nuts and seeds into delicious and spreadable nut butter. Peanut butter is, of course, the most famous, but there’s a world of other nuts and seeds to explore from sunflower seeds to pistachios and Brazil nuts, just to name a few.Each has their own distinct flavour and nutrition profile and each can be made into a healthy butter alternative, a rich sauce, or a tasty dip.Many nut butters are available commercially. However stabilizing agents, sugars, additives and preservatives are often added to extend shelf life.

To get the freshest flavour and maximum nutrition, nothing can beat making your nut butter on demand from whole, fresh or roasted nuts at home – without the additives.But how do you turn a dry nut into a creamy butter? The Boss™ grinds nuts to fine particles using very high blade velocity, releasing the oils from within the nuts and seeds, turning the once dry structure into a paste. The oils are released during processing, and the folding motion of ProKinetix blade and bowl system keeps oils relatively cool to keep nutrients intact.

High in oil content with goodness locked inside

Nut butter particles are 15 – 20 microns

ProteinB-vitaminsOmega 3Fibre

44

Almond, Chia & Linseed Butter1 Prep5minutes/Cook10minutes

2 Makes2cups

450g (3 cups) raw almonds 2 tablespoons chia seeds 2 tablespoons linseeds 2 tablespoons macadamia or rice bran oil

1. Preheatovento200°Cnofan(180°Cfan-forced).2. Placealmondsonabakingtray.Bakefor8–10minutesor

untillightlyroasted.Setasidetocoolfor10minutes.3. Placealmonds,chiaseeds,linseedandoilintoblenderjugand

securelid.4 MILL1minuteoruntilmixtureisalmostsmooth.Usetamper

occasionallytopressingredientsintobladesifrequired.4 BLEND 10–15secondsoruntilsmoothandcreamy.

Storage: transfertoaclean,airtightcontainerorjar.Storeinthefridgeforupto1month.

45

Maple Pecan & Brazil Nut Butter1 Prep10minutes/Cook10minutes

2 Makes11⁄3cups

250g (2 cups) pecans 75g (½ cup) Brazil nuts 60ml (¼ cup) pure maple syrup 1 tablespoon macadamia oil or rice bran oil Pinch of ground cinnamon Pinch salt

1. Preheatovento160°Cnofan(140°Cfan-forced).Linealargebakingtraywithnon-stickbakingpaper.

2. PlacepecansandBrazilnutsintoabowl.Drizzlewithmaplesyrupandtossuntilevenlycoated.Spreadevenlyoverpreparedtray.Bakefor10minutes,stirringnutshalfwaythroughoruntilnutsaregoldenbrown.Setasidefor10–15minutestocool.

3. Placethenuts,oil,cinnamonandsaltintoblenderjugandsecurelid.

4 MILL 1minuteoruntilmixtureisalmostsmooth.Usetamperoccasionallytopressingredientsintobladesifrequired.

4 BLEND 10–15secondsoruntilsmooth.Storage: transfertoaclean,airtightcontainer.Storeinthefridgeforupto1month.

Chunky Pistachio & Macadamia Nut Butter1 Prep5minutes/Cook10minutes

2 Makes1½cups

215g (2 cups) pistachio kernels 140g (1 cup) unsalted macadamia nuts 1 tablespoon macadamia or rice bran oil Pinch salt

1. Preheatovento200°Cnofan(180°Cfan-forced).2. Place½cuppistachiokernelsintoblenderjugandsecurelid.

4 CHOP5secondsoruntilroughlychoppedandtransfertoabowl.

3. Placeremainingpistachiokernelsandmacadamianutsontoalargebakingtray.Bakefor8–10minutesoruntillightlyroasted.Setasidefor15minutestocool.

4. Placeroastednuts,oilandsaltintoblenderjugandsecurelid.4 MILL1minuteoruntilmixtureisalmostsmooth.Usetamper

occasionallytopressingredientsintobladesifrequired.5. Addreservedpistachiokernels.

4 BLEND15secondsoruntilsmooth.Storage: transfertoaclean,airtightcontainerorjar.Storeinthefridgeforupto1month.Tip: foragreenerpistachiobutteruseblanched,peeledpistachiokernels.Thesecanbepurchasedfromspecialtyfoodstores.

4�

Almond Milk1 Prep15minutes

2 Makes1L

300g (2 cups) raw almonds 1L chilled purified water

1. Placealmondsintoblenderjugandsecurelid.4 CHOP 15secondsoruntilchopped

2. Addwatertoblenderjugandsecurelid.4 MILL 2minutesoruntilalmostsmooth.

Storage: transfertoaclean,airtightcontainer.Storeinthefridgeforupto3days.Tip: sweetenthealmondmilktotastewithagaveormaplesyruporrawhoney.Nutmilkbagscanbeboughtfromhealthfoodstores.Muslincanbeboughtfromfabricorkitchensupplystores.Tosoakornottosoak?Thisisapersonalpreferenceandyoucanmakenutmilkswithunsoakedorsoakedalmonds.Almondsareagreatsourceofproteinhowevertheycontainanaturallyoccurringcompoundthatmaypreventourenzymesfromdigestingthenutseffectively.Ifsoakingnuts,place2cupsrawalmondsinanon-metalliclargebowlandcoverwithpurifiedwater.Coverwithplasticwrapandsetasideinthefridgefor8hoursorovernight.Rinseanddrainsoakednutsthenusethesoakedalmondsinplaceoftherawalmondsintherecipeabove.

47

Cashew Milk1 Prep15minutesplus8hourstosoak

2 Makes1L

310g (2 cups) raw cashews 1L chilled filtered water

1. Placecashewsinalargeglassorceramicbowl.Coverwithcoldwaterandsealwithplasticfoodwrap.Placeintothefridgefor8hours,orovernight,tosoak.

2. Draincashewsandrinsewithcoldwater.Placecashewsandfilteredwaterintoblenderjugandsecurelid.

4 MILL 2minutes.3. Placeanutmilkbag(orlineasievewithalargepieceof

muslin)overalargecleanjugandpournutmixtureintobag.Closebagandsqueezethepulpinthebagtoextractasmuchmilkasyoucan.Removebaganddiscardpulp.

4. Storage: transfertoaclean,airtightcontainer.Storeinthefridgeforupto3days.Tip: sweetenthecashewmilktotastewithagavesyruporhoney.Tomakecashewcream,onlyadd500mlschilledfilteredwater.Nutmilkbagscanbeboughtfromhealthfoodstores.Muslincanbeboughtfromfabricorkitchensupplystores.

Soy Bean Milk1 Prep15minutesplus8hourstosoak/Cook15minutes

2 Makes700ml

160g (¾ cup) organic dried soy beans 1L chilled purified water

1. Placesoybeansinaglassorceramicbowl.Coverwithcoldwaterandsealwithplasticfoodwrap.Placeinthefridgeandfor8–10hours,orovernight,tosoak.Drainsoybeansandrinsewithcoldwater.Discardanydiscolouredbeans.

2. Place1cupofthesoakedsoybeansandhalfthepurifiedwaterintoblenderjugandsecurelid.

4 MILL2minutes.3. Placeanutmilkbag(orlineasievewithalargepieceof

muslin)overalargecleanjug.Poursoybeanmixtureintothebag.Closebagandgentlysqueezethepulptoextractoutasmuchliquidasyoucan.Discardpulp.Repeatwiththeremainingsoakedsoybeansandpurifiedwater.

4. Placesoybeanmilkintoamediumsaucepanoveramediumheat.Bringtoagentleboil,reduceheattolowandsimmerfor10–15minutes,skimmingawayanyfoamfromthesurface.Removefromheat.Allowtocoolandrefrigeratefor2hoursoruntilwellchilled.Storage: transfertoaclean,airtightcontainerandstoreinthefridgeforupto3days.Tip: sweetenthesoymilktotastewithagavesyruporhoney.Nutmilkbagscanbeboughtfromhealthfoodstores.Muslincanbeboughtfromfabricorkitchensupplystores.

4�

Get Saucy

4�

Oil and water don’t mix. Or do they?

The best sauces and dressings have smooth, creamy textures made by mixing oils and water based liquids to form an emulsion. Emulsions can be made in one of two ways: either by suspending tiny droplets of fat throughout a water base (like mayonnaise), or conversely, by suspending tiny water droplets throughout a fat base (like vinaigrette). Either way, emulsifying ingredients together creates a new flavour and texture profile that is more than the sum of its parts.But oil and water don’t like to be combined. So how do you combine liquids that usually float in separate layers? The surface tension that causes layering needs to be broken down by literally breaking the liquids down into tiny droplets. This can be done by shaking, whisking or blending. Hand shaking a mixture will create droplets about one 1,000th of a millimetre. While this may sound small, droplets this size will separate soon after having been combined.

The Boss™’ high speed blending action can create droplets as tiny as one 10,000th of a millimetre.This is about four times smaller than whisking, and ten times smaller than shaking.And the size of the droplets is the key to a stable emulsion. Smaller droplets reduce surface tension, meaning the oil and water components are less able to pool back together. Using the Boss™, it’s possible to make stable emulsions, without adding chemical surfactants or stabilisers. The curved bowl, blades and blade tips help whip the ingredients while they’re blending, meaning emulsions which have traditionally been difficult to make in a blender without splitting, can combine and aerate properly before too much heat is transferred.

Droplets1⁄1 000 mm

Droplets1⁄10 000 mm

Hand shaken emulsion Blended emulsion

50

250g punnet strawberries, trimmed 125g punnet raspberries 55g (¼ cup) raw caster sugar

1. Placestrawberries,raspberriesandsugarintoblenderjugandsecurelid.

4 PUREE20secondsoruntilsmooth.Storage:transfertoanairtightcontainerandstoreinthefridgeforupto2days.Tip:thissauceisdeliciousdrizzledoveryogurtandicecreamoryourfavouritedessert.Foramoreindulgentsauceadd1tablespoonofCointreauortriplesecliqueur.

Strawberry & Raspberry Sauce1 Prep5minutes

2 Makes1cup

3 egg yolks 2 teaspoons Dijon mustard 30ml (1½ tablespoons) fresh lemon juice or white wine

vinegar 1 teaspoon salt 375ml (1½ cups) grapeseed or light olive oil

1. Placeeggyolks,mustard,lemonjuiceandsaltintoblenderjugandsecurelid.

4 BLEND15secondsoruntilcombined.4 MIX1½–2minutes.Whilemotorisrunningremoveinnercap

andgraduallypourinoiluntilmixtureisthickandemulsified.Storage: transfertoanairtightcontainerandstoreinthefridgeforupto1week.Tip: tomakeanaioli:add2clovesgarlicandincreaselemonjuiceto2tablespoons.Foralimeaioliuselimejuiceinsteadoflemonjuice.

Creamy Mayonnaise1 Prep5minutes

2 Makes400ml

1 onion, quartered 3 cloves garlic 1 long red chilli or habanero chilli, seeded 1L tomato passata ½ cup spiced BBQ rub (see page 60) 75g (⅓ cup) brown sugar 60ml (¼ cup) apple cider vinegar 80ml (⅓ cup) molasses or treacle 60ml (¼ cup) honey 2 tablespoons Dijon or wholegrain mustard 1 tablespoon olive oil Sea salt and pepper, to taste

1. Placeonion,garlicandchilliintoblenderjugandsecurelid.3 PULSE 5–10timesoruntilfinelychopped,scrapingwhen

requiredandtransfertoabowl.2. Placepassata,spicedBBQrub,sugar,vinegar,molasses,honey

andmustardintoblenderjugandsecurelid.4 PUREE 40–50secondsoruntilcombined.

3. Heatoilinalargesaucepanovermediumheat.Addonionmixture.Cook,stirringoccasionally,for5minutesofuntilsoftened.Addtomatopassatamixture.Bringtotheboil:reduceheatandsimmer,stirringoccasionally,for50–60minutesoruntilthickened.Seasonwithsaltandpepper.Setasidetocool.

4. Transfertoblenderjugandsecurelid.4 BLEND10secondsoruntilsmoothStorage:transfertoan

airtightcontainerandstoreinthefridgeforupto2months.

Homemade Spicy Barbecue Sauce1 Prep10minutes/Cook1hour10minutes

2 Makes1.25L(5cups)

51

52

Indulgent Chocolate Sauce1 Prep5minutes

2 Makes2½cups

250ml (1 cup) pure cream 125ml (½ cup) water 340g dark chocolate, chopped 40g (¼ cup) pure icing sugar 2 tablespoons hazelnut liqueur (optional)

1. Placecream,water,chocolate,sugarandliqueurintoblenderjugandsecurelid.

4 BLEND 10seconds.4 MILL 2minutesoruntilmeltedandsmooth.Usetamperto

pushingredientsintoblade.Serve: withyourfavouritedessert.

53

Quick & Easy Hollandaise1 Prep5minutes

2 Makes300ml

3 egg yolks 1 tablespoon lemon juice or white wine vinegar 1 tablespoon hot water ¾ teaspoon sea salt 250g unsalted butter, melted

1. Placeeggyolks,lemonjuiceorvinegar,waterandsaltintoblenderjugandsecurelid.

4 MILL 30secondsoruntilpaleandcreamy.4 MIX 1minute.Whilemotorisrunningremoveinnercapand

graduallyaddmeltedbutterinathinsteadystreamuntilsaucehasthickened.Serve: withpoachedeggs,steamedasparagusorpotatocakes.

54

Buttermilk & Feta Dressing1 Prep5minutes

2 Makes1cup

125ml (½ cup) buttermilk 100g feta, coarsely chopped 2 tablespoons olive oil 2 tablespoons fresh lemon juice 1 small clove garlic ½ teaspoon finely grated lemon rind Salt and freshly ground black pepper, to taste

1. Placebuttermilk,feta,oliveoil,lemonjuiceandgarlicintoblenderjugandsecurelid.

4 BLEND 10secondsoruntilsmooth.2. Addlemonrind,seasonwithsaltandpepper.

4 STIR 5secondsoruntilcombined.Serve: drizzleoveryourfavouritesaladoradduseasadressingforpotato.Storage: transfertoacleanairtightcontainerandstoreinthefridgeforupto2days.

Cherry Tomato Vinaigrette1 Prep5minutes

2 Makes1¼cups

250g ripe cherry tomatoes 125ml (½ cup) extra virgin olive oil 1 tablespoon balsamic or white balsamic vinegar 1 small clove garlic ¼ cup firmly packed fresh basil leaves 1 tablespoon chopped fresh flat leaf parsley Sea salt and freshly ground pepper, to taste

1. Placetomatoes,oil,vinegar,garlic,basilandparsleyintoblenderjugandsecurelid.

4 BLEND 10secondsoruntilcombined,seasontotastewithsaltandpepper.Serve: drizzleoveryourfavouritesaladgreens.Storage: transfertoacleanairtightcontainerandstoreinthefridgeforupto1day.

55

Whole Orange Dijon Vinaigrette1 Prep10minutes

2 Makes1½cups

1 orange 1 small eschalot, halved 1 clove garlic 2 tablespoons white wine vinegar 2 tablespoons Dijon mustard 1 tablespoon honey 125ml (½ cup) olive oil Sea salt and freshly ground black pepper, to taste

1. Finelygraterindfromorange;removeskinfromorangeandcutorangeintoquarters.Addrindandorangefleshtoblenderjug.

2. Addeschalot,garlic,vinegar,mustard,andhoneytoblenderjugandsecurelid.

4 BLEND 20secondsoruntilsmoothandcombined.4 MIX 20–30seconds.Whilemotorisrunningremoveinner

capandgraduallyaddoiluntilcombined.Seasontotastewithsaltandpepper.Serve: withyourfavouritesalad.Storage: transfertoanairtightcontainerandstoreinthefridgeforupto3days.

Lime & Wasabi Vinaigrette1 Prep5minutes

2 Makes½cup

1 lime, peeled, seeds removed 1 tablespoon rice wine vinegar 2 teaspoons wasabi paste 80ml (⅓ cup) rice bran or grapeseed oil Sea salt and freshly ground pepper, to taste

1. Placelime,vinegar,wasabiandoilintoblenderjugandsecurelid.

4 BLEND 15secondsoruntilsmoothandcombined.Seasontotastewithsaltandpepper.Serve: drizzleoveryourfavouritesaladgreensoruseasadressingforachicken,tunaorprawnsalad.Storage: transfertoacleanairtightcontainerandstoreinthefridgeforupto3days.

5�

Exotic Spices &

Pastes

57

Freshness is everything.

Spices come in many different forms including seeds, roots, bark, vegetables and leaves. But most spices commonly used in cooking have a hard outer structure that locks away the most flavoursome and intense compounds found within. The hard outer layer forms a barrier and protects the intensity of flavour. Spices will stay fresh for around 2 years or more when stored whole.When spices are ground however, oxidation starts to affect the flavour on all the newly exposed surfaces. Flavours quickly become dull as oxidation leeches flavour out over a period of days and weeks, and eventually all that is left is a powder without its punch, or its aroma. As taste is about �0% smell, the oxidisation of aromatic compounds will significantly diminish the smell and flavour of your finished dish.

So grinding spices as needed creates high impact flavour for all kinds of dishes. The classic tool for grinding spices is the mortar and pestle, but there are also micro planes and fine graters that can break down the hard outer structures. Either way, it takes hard work, and it is difficult to get a fine, even result.The Boss™ grinds even the toughest of spices, like Dried Iranian Lime, into a fine powder. The motion of the ingredients up and through the blades keeps ingredients circulating so the particle size is finer and more evenly ground without adding excess heat. Whether you need your spices coarsely chopped, or ground to the finest powder, both are possible with small variations of the blending time. The countdown timer is equally useful for controlling the texture of spices.

Freshly ground spices 2 weeks after grinding

Store bought

Maximum fragrance & flavour

DiminishingGoing going gone!

5�

Moroccan Spice Blend1 Prep10minutes

2 Makes⅔cup

12 cardamom pods 3 tablespoons cumin seeds 2 tablespoons coriander seeds 2 cinnamon sticks, halved 2 teaspoons fennel seeds ½ teaspoon whole black peppercorns ½ teaspoon whole allspice berries 2 teaspoons paprika 1½ teaspoon ground turmeric

1. Lightlycrushthecardamompodstoremoveseeds.Discardpodsandreservetheseeds.

2. Placecardamomseeds,cumin,coriander,cinnamon,fennel,peppercornsandallspiceintoblenderjugandsecurelid.

4 MILL 1minuteoruntilfinelygroundandtransfertoabowl.3. Addpaprikaandturmeric.Stiruntilcombined.Transfertoa

clean,dryairtightcontainer.Storeinacooldryplaceforupto3months.Tip: sprinklespicemixoveryourfavouritelamb,beef,poultryorvegetablesandthenpan-fry,barbecueorroast.Addtocasseroles,stewsorsoups.Asaguideuse1tablespoonspiceblendto500gmeat,poultryorvegetables.

Moroccan Lamb Cutlets1 Prep10minutes/Cook15minutes

2 Serves4

16 (approx 1kg) lamb cutlets 2 tablespoons Moroccan spice blend Salt and pepper, to taste 1 tablespoon olive oil Lemon wedges, to serve

1. Placelambinabowl.Sprinkleoverspiceblendandtosstocoat.Seasonwithsaltandpepper.

2. Heatoilinalargefryingpanovermediumhighheat.Cooklamb,inbatches,for2minuteseachsideformediumrareoruntilcookedtoyourliking.Transfertoaheatproofplate.Coverwithfoil;setasidetorestfor5minutes.Servewithlemonwedges.

5�

Jamaican Jerk Pork Ribs1 Prep20minutesplus4hoursmarinating/Cook2hours

2 Serves4–6

2kg American style pork ribs (baby back ribs)

Spice Rub: 10g (3 tablespoons) dried rosemary 6 whole allspice berries ¼ cinnamon stick 1 tablespoon dried garlic granules 1 tablespoon curry powder 1 tablespoon sea salt ½ teaspoon yellow mustard seeds ½ teaspoon brown mustard seeds 60g habanero or scotch bonnet chillies, seeds removed 10g (¼ cup) firmly packed fresh flat leaf parsley 2 green onions, roughly chopped 2 teaspoons fresh thyme leaves 2 tablespoons apple cider vinegar 60ml (¼ cup) orange juice

Jamaican Jerk Sauce: 1 red onion, quartered 3 cloves garlic 1 tablespoon oil 60ml Jamaican or Caribbean spiced dark rum 950ml tomato ketchup 2 tablespoons apple cider vinegar 55g (¼ cup) brown sugar

1. TomakeSpiceRub:placerosemary,allspice,cinnamon,driedgarlic,currypowder,saltandmustardseedsintoblenderjugandsecurelid.

4 MILL 30secondsoruntilfinelyground.2. Addchillies,parsley,greenonion,thyme,vinegarandorange

juiceandsecurelid.4 PUREE 30secondsoruntilblended.Reserve¼cupspicerub

inabowl.Cover,setasideinthefridge.3. Rubremainingspiceruboverbothsidesofporkribs.Wrapribs

inplasticfoodwrap.Placeinfridgetomarinatefor1–4hours.4. Preheatovento180°Cnofan(160°Cfan-forced).Linealarge

roastingpanwithfoil.Insertalightlygreasedwirerack.5. Placeribsontowirerack.Carefullypour1–2cupsofwaterinto

thebaseofthepan.Bakeuncoveredfor30minutesthencoverwithfoilandbakeforafurther1½hoursoruntiltender,addingwatertothebaseofthepan,ifneeded.

6. TomakeJamaicanJerkSauce:Placeredonionandgarlicintoblenderjugandsecurelid.

4 CHOP10secondsoruntilroughlychopped,scrapingifnecessary.

7. Heatoilinamediumsaucepanovermediumheat.Addonionmixtureandcook,stirring,for5minutesoruntilonionhassoftened.Placeonionmixture,reservedspicerubandremainingingredientsintoblenderjugandsecurelid.

4 PUREE10secondsoruntilsmooth.8. Returnsaucetosamepan.Simmer,partiallycovered,ona

mediumheat,stirringoccasionallyfor1houroruntilmixturehasdarkenedandthickened.Setasidetocool.

9. Removeribsfromoven;brushbothsidesofribswithsomeofthejerksauce.Placeribsbackonwirerack;bakefor10–15minutesoruntilbrowned.Servewithremainingjerksauce.Tip: thejerkspicerubmarinadeandsaucearealsoperfectonchickenandseafood.Quantitiesandcookingtimewillvary.

�0

Slow Cooked Pulled Pork Sliders1 Prep15minutesplus4hourstomarinate/Cook8hours

2 Serves6

2kg pork shoulder, cut into 4 pieces 2 tablespoons vegetable oil Filtered water or reduced salt chicken stock, for cooking 250ml (1 cup) Homemade Spicy BBQ Sauce, (see page 50) Mayonnaise, baby spinach, thinly sliced dill pickles &

pickled jalapeno chillies, to serve Mini brioche buns or mini burger buns, split, toasted, to

serve

Spiced BBQ Rub: ¼ cup sweet paprika 2 tablespoons dried minced onion 2 tablespoons dried minced garlic 1 teaspoon whole black peppercorns ½ teaspoon yellow mustard seeds ½ teaspoon brown mustard seeds 2 tablespoons salt ½ teaspoon cayenne pepper 55g (¼ cup) brown sugar

1. TomakespicedBBQrub:placepaprika,driedonion,driedgarlic,peppercorns,mustardseeds,saltandcayenneintoblenderjugandsecurelid.

4 MILL30seconds.2. Addbrownsugarandsecurelid.

4 BLEND15seconds.3. Remove⅓cupspicemixtureandsetaside.Transferremaining

spicemixturetoaclean,dry,airtightcontainer.Storeinacool,darkplaceforupto3months.

4. Rubreservedspicemixturealloverpork.Wrapinplasticfoodwrap.Placeinfridgetomarinatefor4hours,orovernight.

5. Removeporkfromthefridgeandallowtostandfor30minutestobringbacktoroomtemperature.

6. Heatoilinalarge,heavybasedfryingpanoverhighheat.Cookporkfor3–4minuteseachsideoruntilwellbrowned.Transferporktoslowcookerpan.Coverwithjustenoughwater,orstock,tocome½wayuptothepork.CoverandcookonHIGHfor4–5hoursorLOWfor8–10hoursoruntilporkistender.

7. Transferporktoalargeceramicorglassdish.Using2forks,shredthepork.Strainpanjuicesfromslowcooker,reserving⅓cup.Addreservedpanjuicestoporktoeaseshreddingandmoistenthemeat.Add¾cupofBBQsauce;stiruntilcombined.Serve: sandwichmayonnaise,jalapenos,pork,dillpickles,babyspinachandalittleextraBBQsaucebetweenbuns.Tip: insteadofusingaslowcookerinstep6cookporkinapressurecookerfor45minutes.

�1

Barbecued Piri Piri Chicken1 Prep10minutesplus4hourstomarinate/Cook25minutes

2 Makes1cupsauce/Serves4

1 whole chicken (1.5kg), cut into eight pieces Oil spray, to grease Barbecued corn cobs, to serve Lemon wedges, to serve

Piri Piri Sauce: 4 long red chillies, roughly chopped 4 birds eye chillies, roughly chopped 3 cloves garlic 2 teaspoons sweet paprika 2 teaspoons smoked paprika 1 teaspoon dried oregano 1 teaspoon salt 60ml (¼ cup) fresh lemon juice 180ml (¾ cup) olive oil 60ml (¼ cup) whisky

1. Tomakepiripirisauce:placechillies,garlic,sweetpaprika,smokedpaprika,oregano,saltandlemonjuiceintoblenderjugandsecurelid.

4 PUREE1minutescrapingsideshalfwaythroughmixinguntilalmostsmooth.

4 MIX30seconds.Whileblenderisrunningremoveinnercapandgraduallyaddoilinathinsteadystreamuntilalltheoilisaddedandsauceisthickened.

2. Pourhalfthepiripirisauceintoalargeresealableplasticbag.Addthewhisky.Stirtocombine.Placeremainingpiripirisauceinanairtightcontainerandstoreinthefridge.

3. Makedeepdiagonalcutsinchickenpieces.Addtopiripirisauceintheresealablebag.Tosstocoat.Sealbag.Placeinthefridgefor4hours,orovernight,tomarinate.

4. Heatabarbecueorchargrillplatetomedium-highheat.Spraychickenwithoil.Cookfor20–25minutes,turningoccasionallyoruntilcharredandcookedthrough.Serve: withremainingpiripirisauce,corncobsandlemonwedges.Tip: ifyoulikeyoursaucealittlelesshot,removeseedsfromthechilliesbeforeaddingtotheblender.Forroastedpiripirichicken:placemarinatedchickenpiecesontoagreasedrackoverabakingtraylinedwithfoil.Bakeat200°Cfor35–40minutesoruntilchickeniscookedthrough.

�2

Thai Red Curry Paste1 Prep25minutes/Cook5minutes

2 Makes1cup

20 dried long red chillies, seeds removed 4cm piece galangal or ginger, peeled, thinly sliced 2 lemongrass stems, trimmed, roughly chopped 12 – 14 coriander roots, scraped clean 1 teaspoon roasted shrimp paste (belacan), optional (See

Tip) 10 fresh kaffir lime leaves, stems removed, thinly shredded 80ml (⅓ cup) rice bran or vegetable oil 4 Asian or red shallots, roughly chopped 12 cloves garlic, peeled 2 teaspoons salt

1. Placechilliesinaheatproofbowl.Coverwithboilingwaterandsoakforapproximately15minutesoruntilsoftenedthendrain.

2. Placesoakedchilliesandremainingingredientsintoblenderjugandsecurelid.

4 BLEND2minutes,scrapingdownsidesofblenderifnecessary.Storage: transfertoacleanglassjar.Pastecanbestoredinrefrigeratorwithalittleextraoiloverthetopfor1weekorfrozenfor1month.Tip: roastedshrimppastecanbeboughtformtheAsianaisleofyoursupermarket.Ifyoucan’tgetroastedshrimppasteuseunroastedshrimppastehoweveryouwillneedtoroastitpriortouse.Wraptheshrimppasteinapieceofaluminiumfoil.Cookinapreheatedhotoven-grillfor1–2minuteseachside.

Red Curry Prawn Skewers1 Prep10minutesplus1hourtomarinate/Cook5minutes

2 Serves4

125ml (½ cup) coconut milk 80g (⅓ cup) Thai red curry paste 4 kaffir lime leaves 600g (about 20) large green (uncooked) king prawns,

peeled, tails kept intact 20 bamboo or wooden skewers Fresh coriander leaves and lime wedges, to serve

1. Placecoconutmilk,currypasteandkaffirlimeleavesintoblenderjugandsecurelid.

4 PUREE10secondsoruntilcombined.2. Pourcoconutmilkmixtureintoabowlandaddprawns.Tossto

combine,coverandplaceinthefridgefor1hourtomarinate.3. Meanwhilesoakskewersinabowlofcoldwaterfor30minutes

anddrain.4. Preheatabarbecueorchargrillonmediumhighheat.Thread

prawnsontobambooskewers.Cook,inbatches,for1–2minuteseachsideoruntilcookedthrough.Serve: transfertoalargeservingplatter.Squeezeoverlimeandgarnishwithcoriander.

�3

Steak with 4 Herb Chimichurri1 Prep10minutes/Cook15minutes

2 Serves4

4 × 200g porterhouse sirloin steaks Salt and freshly round black pepper, to taste

Chimichurri Sauce: 5 cloves garlic 3 green onions, roughly chopped 1 cup firmly packed fresh flat leaf parsley ½ cup firmly packed fresh coriander leaves ¼ cup fresh oregano leaves 1 tablespoon fresh thyme leaves 1 fresh jalapeno chilli, seeded, roughly chopped 2 teaspoons chilli flakes 250ml olive oil, plus extra to brush steaks 2½ tablespoons fresh lemon juice 1½ tablespoons fresh lime juice

1. TomakeChimichurrisauce:placegarlic,onion,parsley,coriander,oregano,thyme,jalapeno,chilliflakes,oliveoil,lemonjuiceandlimejuiceintoblenderjugandsecurelid.

4 BLEND 15–20secondsoruntilsmooth,scrapinghalfwaywithaspatula.

2. Transfertoabowl.Seasontotastewithsaltandpepper.Coverwithplasticfoodwrap;chillinthefridgeuntilrequired.

3. Heatalargechargrillpanorbarbequetohighheat.Lightlybrushsteakswithoil.Seasonwithsaltandpepper.Cookfor3minuteseachsideoruntilbrowned.Transfertoawirerackoveraplate.Looselycoverwithfoilandsetasidefor5–6minutes,torest.Serve: dividesteaksamongservingplatesanddrizzlewithchimichurrisauce.

�4

Double Dipping

�5

To stir or not to stir?

There’s a lot more to dips than just the ingredients.The texture of a dip has a surprisingly powerful effect on the resulting flavour.Dips are usually made from punchy ingredients like garlic, herbs, olives, parmesan or blue cheese.Their strikingly different flavours unify when the particle size is small, because flavour transfer occurs between the exposed surfaces. So a finer texture that exposes a greater proportion of surface area will develop a singular flavour. Smaller particles also often act to make this flavour more intense and complex, and are perceived as sweeter and creamier by the tongue. Whereas a coarser texture will create a symphony, with bursts of different flavours releasing themselves one after another on the tongue.This is why we puree recipes like hummus where we aim for a strong, singular flavour. Recipes like nut pesto, however, are better with a chunky texture where it is important to detect the flavour of each ingredient separately while eating.

The Boss™ gives you the control to create both kinds of textural experiences. From super fine lump free textures on the Puree setting, to coarser textures using the Slow Stir setting to gently break up ingredients, a diversity of textural results is possible.

Big particlesSymphony of flavour bursts

Small particlesSingle harmonious note of intense flavour

��

Pistachio & Hazelnut Dukkah1 Prep15minutes/Cook15minutes

2 Makes1cup

75g (½ cup) pistachio kernels 75g (½ cup) hazelnuts 40g (¼ cup) sesame seeds 2 tablespoons coriander seeds 2 tablespoons cumin seeds ¼ teaspoon black peppercorns 1 teaspoon sea salt Extra virgin olive oil, to serve Sliced crusty bread, to serve

1. Preheatoverto180°Cnofan(160°Cfan-forced).2. Placepistachiosandhazelnutsonalargebakingtray.Roast

for5minutesoruntillightlyroasted.Tipnutsontoacleanteatoweland,usingtheteatowel,ruboffasmuchskinaspossible.Transfertoabowl.Setasidetocool.

3. Placenutsintoblenderjugandsecurelid.3 PULSE 8–10pulsesoruntilfinelychoppedandreturnnuts

backtobowl.4. Heatafryingpanoveramediumheat.Addsesameseedsand

cookfor2minutesoruntillightlytoasted,whilestirring.Addtopistachiomixture.

5. Addcorianderseeds,cuminseedsandpeppercornstothefryingpan.Cook,stirring,overmediumheatfor4minutesoruntilfragrantandseedsbegintopop.Setasidetocool.

6. Placespicesandsaltintoblenderjugandsecurelid.4 MILL 1minuteoruntilfinelyground.Addtosesameseed

mixtureandtosstocombine.Serve: placesomedukkahandextravirginoliveoilintoseparatebowls.Servewithbread.Storage: storeinanairtightcontainerinacool,darkplace,orinthefridge,forupto2months.

�7

Pico de Gallo (Fresh Tomato Salsa)1 Prep10minutes

2 Makes11⁄3cups

2 cloves garlic 3 Roma tomatoes, halved, seeds removed ½ small red onion, chopped 1 fresh jalapeno chilli, seeded, quartered 2 tablespoons chopped fresh coriander leaves 1½ tablespoons fresh lime juice Salt and freshly ground pepper, to taste Corn chips, to serve

1. Placegarlicintoblenderjugandsecurelid.4 MIX 5secondsoruntilfinelychopped.

2. Addtomatoes,onion,chilli,corianderandlimejuicetoblenderjugandsecurelid.

3 PULSE 5–10timesoruntilachunkyconsistencyandseasontotastewithsaltandpepper.Serve: transfertoaservingbowlandservewithcornchips.

Rocket & Almond Pesto Dip1 Prep10minutes

2 Makes1cup

45g (¼ cup) blanched almonds 35g (¼ cup) finely grated parmesan cheese 75g (2 cups) baby rocket leaves 2 cloves garlic 100ml olive oil, plus extra to cover 2 teaspoons fresh lemon juice Salt and freshly ground black pepper, to taste Lavosh, vegetable crudites or chopped Turkish bread, to

serve

1. Placealltheingredientsintotheblenderjugandsecurelid.4 BLEND 25secondsoruntilfinelychoppedandalmostsmooth,

scrapingdowningredientsifnecessary.Seasontotastewithsaltandpepper.Serve: transfertoaservingbowlandservewithlavosh,vegetablecruditesorchoppedTurkishbread.Storage: storeinanairtightcontainer.Pouralittleextraoliveoilovertocoverthetopofthepesto(thishelpspreventanyoxidationorbrowning).Sealwithplasticfoodwrapandstoreinthefridgeforupto3days.Tip: thispestoisalsoperfectstirredthroughhotpasta.Tomakebasilpestoswaprocketforfreshbasilleavesandswapalmondsfortoastedpinenuts.

��

Spicy Cashew Dip1 Prep10minutesplus4hourstosoak

2 Makes2¼cups

300g (2 cups) dry roasted unsalted cashews 2 cloves garlic 40g (¼ cup) sesame seeds 125ml (½ cup) coconut milk 80ml (⅓ cup) fresh lemon juice 20ml (1 tablespoon) olive oil ½ teaspoon cayenne pepper Salt and freshly ground black pepper, to taste Pita crisps, cucumber or carrot sticks, to serve

1. Placecashewsinaglassorceramicbowl.Coverwithfilteredwater.Sealwithplasticwrap.Placeinfridgefor4hours,orovernight,tosoak.(Thelongeryousoakthecashewsthecreamiertheconsistencyofthedipwillbecome).

2. Draincashewsandplaceintoblenderjug.Addgarlic,sesameseeds,coconutmilk,lemonjuice,oliveoilandcayennepepperandsecurelid.

4 PUREE 25secondsoruntilsmooth.Usetamperoccasionallytopressingredientsintobladesifrequired.Seasonwithsaltandpepper.Serve: transfertoaservingbowlwithpitacrisps,cucumberandcarrotsticks.

Chargrilled Capsicum Hummus1 Prep15minutes/Cook20minutes

2 Makes2cups

1 large red capsicum 2 tablespoons olive oil 2 × 425g cans chickpeas, rinsed, drained 3 cloves garlic 1 lemon, juiced 60ml (¼ cup) water 2 tablespoons tahini 1 teaspoon ground cumin Salt and freshly ground pepper, to taste Cumin seeds, to garnish Pita bread, to serve

1. Rubcapsicumwith½tablespoonoftheoil.Cookonapre-heatedchargrillplateorbarbecueonhigh,turningregularly,for20minutesoruntilcharredallover.

2. Transfertoaresealableplasticbagandsetasidefor10minutesoruntilsoftenedandcooledslightly.Removeanddiscardskinandseeds.

3. Roughlychopcapsicumflesh.Placeintoblenderjugwithchickpeas,garlic,lemonjuice,water,tahini,cuminandremainingoilandsecurelid.

4 PUREE 20–30secondsoruntilsmooth,seasontotastewithsaltandpepper.Serve: transfertoaservingbowl,sprinklewithcuminseedswithasideofpitabread.

��

Feta, Jalapeno & Avocado Dip1 Prep10minutes

2 Makes2½cups

1 small red onion, quartered 4 fresh jalapeno chillies, seeds removed, roughly chopped 1 medium avocado, seed removed, peeled, chopped 340g feta cheese, roughly chopped 1 clove garlic Salt and freshly ground pepper, to taste Chopped fresh coriander leaves, to garnish

1. Placeonionandjalapenointoblenderjugandsecurelid.3 PULSE3–4timesoruntilchopped.

2. Addavocado,fetaandgarlictoblenderjugandsecurelid.4 BLEND20–30secondsoruntilsmooth.Usetamper

occasionallytopressingredientsintobladesifrequired.Seasontotastewithsaltandpepper.Serve: transfertoaservingbowl.Garnishwithcorianderandservewithtortillaorcornchips.

Spiced Raw Carrot & Coriander Dip1 Prep15minutesplus1hourtochill

2 Makes2½cups

3 carrots (475g), peeled, coarsely chopped 125ml (½ cup) water 75g (¼ cup) tahini 2 tablespoons fresh lemon juice 1 small eschalot, quartered 2 medjool dates, pitted 1.5cm piece fresh ginger, peeled, sliced 1 tablespoon olive oil 1½ teaspoons ground cumin 1 teaspoon garam masala 1 teaspoon salt, plus extra to taste ¼ cup freshly chopped coriander leaves Chargrilled chapati bread, crackers or cucumber sticks, to

serve

1. Placecarrotsandwaterintoblenderjugandsecurelid.4 PUREE 20–30secondsoruntilpureed.Usetamper

occasionallytopressingredientsintobladesifrequired.2. Addtahini,lemonjuice,eschalot,dates,ginger,oil,cumin,

garammasalaandsalt.4 BLEND 20secondsoruntilsmooth.

3. Addcoriander.4 CHOP 5secondsoruntilroughlycombined,seasontotaste

withsalt.4. Transfertoaservingbowlandcoverwithplasticwrap.Placein

thefridgetochillforatleast1hourbeforeserving.Serve: transfertoaservingbowlwithtornchapatibread,crackersorcucumbersticks.

70

Dangerously Healthy

Cocktails

71

Shaken and stirred.

There are light years of difference between fresh pineapple and store bought juice in your cocktails in terms of both taste and nutrition. Yes nutrition! Okay, so rum, vodka and tequila might not be at the top of your health food shopping list, but you can feel slightly less guilty knowing what’s mixed in is fresh, hasn’t been concentrated or pasteurised, and is packed with some compensatory nutrition.And well before James Bond, there was an ongoing debate about shaken vs. stirred, and blended vs. cubes. Both have their own distinct texture and impact on taste. For an evenly blended and icy texture like a frozen margarita, select the high speed Mill setting.

Alternatively, if you prefer your cocktails shaken with ice, add your ingredients together with whole ice cubes, and set to the slow speed Stir setting. The result will gently agitate the mix without breaking up the ice cubes, allowing you to then strain your chilled and shaken cocktail, just like you would from a traditional cocktail shaker, minus all the hard work.So the Boss™ makes it simple to use fresh fruit in a variety of cocktails, from margaritas to daiquiris, as well as simplifying the classics that are usually shaken with ice.A mixologist’s new best friend!

Shaken cocktailsSTIr at

1 000 rPM

Blended cocktailsMIll at

15 000+ rPM

72

73

Blood Orange & Bourbon Whiskey Sour1 Prep10minutes

2 Makes400ml/Serves2(1½standarddrinksperserve)

4 blood oranges, peeled, halved, seeds removed ¼ lime, peeled, seeds removed 90ml bourbon whiskey 5 teaspoons agave syrup 6 – 8 drops Angostura bitters 10 ice cubes

1. Placebloodoranges,lime,bourbon,agavesyrupandbittersintoblenderjugandsecurelid.

4 BLEND 30secondsoruntilsmooth.2. Addiceandsecurelid.

4 STIR 10–15secondsoruntilwellchilled.Serve: strainintochilledmartiniglasses.

74

Strawberry & Pomegranate Caprioskas1 Prep10minutes

2 Makes800ml/Serves4(2standarddrinksperserve)

8 strawberries, trimmed 5G (¼ cup) fresh mint leaves 55g (¼ cup) sugar 240ml vodka 450ml chilled pomegranate juice Ice cubes, to serve

1. Placestrawberries,mintandsugarintoblenderjugandsecurelid.

3 PULSE 2–3timesoruntilroughlychoppedandcombined.2. Addvodkaandpomegranatejuice.

3 PULSE 2timesoruntiljustcombined.Serve: pourintoglassesfilledwithice.

Watermelon Mai Tai1 Prep10minutes

2 Makes600ml/Serves2(1½standarddrinksperserve)

500g chilled peeled seedless watermelon 1 orange, peeled, halved, seeds removed 125ml (½ cup) chilled pineapple juice 45ml white rum 45ml triple sec liqueur ½ teaspoon grenadine Ice cubes or crushed ice to serve Watermelon wedges, to serve

1. Placeingredientsintoblenderjugandsecurelid.4 PUREE15secondsoruntilsmooth.

Serve: pourintoglassesfilledwithiceandgarnishwithwatermelonwedges.

75

Pacific Island Punch1 Prep10minutes

2 Makes1.6L/Serves6(1standarddrinkperserve)

1 mango, peeled, stone removed, flesh chopped 1 lime, peeled, seeds removed ½ cup fresh mint leaves 500g can lychees, drained, juice reserved 3cm piece ginger 500ml (2 cups) chilled pineapple juice 180ml white or dark rum 160ml ( ⅔ cups) fresh passionfruit pulp (about 8 passionfruits) 500ml chilled mineral water Ice cubes, to serve

1. Placemangoflesh,lime,mint,lychees,lycheejuice,ginger,pineapplejuiceandrumintoblenderjugandsecurelid.

4 BLEND 20secondsoruntilsmooth.Serve: pourmangomixtureintoa2.5litrecapacityservingjugorpunchbowl.Addpassionfruitpulp,mineralwaterandice.Stirtocombine.

Cucumber Jalapeno Margarita1 Prep10minutes

2 Makes1L/Serves4(2standarddrinksperserve)

4 Lebanese cucumbers (545g), roughly chopped 1 fresh jalapeno chilli, de-seeded 10 fresh mint leaves 250ml (1 cup) water 250ml (1 cup) chilled fresh lime juice 250ml (1 cup) agave syrup 240ml tequila Crushed ice, to serve Lime or cucumber slices, to garnish

1. Placecucumber,jalapeno,mintandwaterintoblenderjugandsecurelid.

4 PUREE15secondsoruntilsmooth.2. Straincucumbermixtureoverabowlorjug.3. Placestrainedcucumberjuice,limejuice,agaveandtequila

intoblenderjugandsecurelid.3 PULSE5timesoruntilcombined.

Serve: placecrushediceintoglassesandpourovertequilamixture.Garnishwithlimeorcucumberslices.

7�

Citrus & Cranberry Vodka Spritzer1 Prep10minutes

2 Makes800ml/Serves4(1standarddrinkperserve)

1 ruby red grapefruit (400g), peeled, quartered, seeds removed

2 oranges (400g), peeled, halved, seeds removed 250ml (1 cup) chilled cranberry fruit juice drink 120ml vodka 55g (¼ cup) caster sugar 6 ice cubes, plus extra to serve

1. Placeingredientsintoblenderjugandsecurelid.4 BLEND 20–30secondsoruntilevenlyblended.

Serve: pourintochilledglassesandaddextraicecubes.

Peach & Lime Crush1 Prep10minutes

2 Makes1.4L/Serves4(1½standarddrinksperserve)

4 fresh yellow peaches (900g), quartered, stones removed 2 limes (170g), peeled, halved, seeds removed 10 ice cubes, plus extra to serve 180ml white rum 55g (¼ cup) raw caster sugar Lime slices, to garnish


Serve: pourintochilledglasses,addextraicecubesandgarnishwithlimeslices.

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